Outdoor Dutch Oven Cookbook by Sheila Mills Serve this as a meal with salsa and French bread, or alone as an appetizer. Yield: 6 servings
Ingredients • 1 red pepper • 1 yellow pepper • 1 green pepper • 6 tablespoons unsalted butter • 1 cup finely chopped onions • 1 garlic clove, minced • 1/2 cup chopped chives • 12 ounces goat cheese • 2 teaspoons cumin seeds • 1/4 teaspoon cayenne pepper • salt and black pepper to taste • 1/2 cup pine nuts
Directions Slice tops off red, yellow, and green peppers. Remove ribs and seeds, but leave peppers whole.
Melt butter in skillet and sauté onions and garlic until translucent. Combine with chives, goat cheese, cumin seeds, cayenne pepper, salt, pepper, and pine nuts. Mix well. (You can also prepare this in a food processor before your camping trip. If you do so, add pine nuts at the end so they are not too finely ground.)
Stuff peppers with mixture and smooth tops with spatula. Chill for 3 hours. When stuffing is firm, cut each pepper into six slices, discarding bottoms. Put slices under broiler or in Dutch oven, stuffing-side up, with maximum heat on the top. Broil or heat until moisture begins to glaze the surface of the peppers.
Serve one red, one green, and one yellow pepper slice for each serving.
